Food Safety Dangers For 4th Of July Weekend BBQ

Hosting a 4th of July Barbecue can be hectic, especially if you’re manning the grill for friends and family.

During the celebration it can be easy to lose track of important food safety practices. Putnam County Ag Extension Director Michelle Parrott said that is why having a meat thermometer is a must.

“A lot of people have been calling and truly for the temperatures,” Parrott said. “Sometimes people forget, so 145 degrees for those steaks and chops, 160 degrees for your ground hamburger meats and 165 for your chicken. That’s what they’re really looking for.”

Parrott said that anyone camping or simply transporting meats need to keep a sealed cooler with ice to avoid going into the temperature danger zone. She said that even cooked meats can get bacteria after two hours of being prepared.

“Keeping those meats in a sealed in a container that is separate from any type of fruits or vegetables or casseroles,” Parrott said. “The other thing too is once you do all this and you think about marinades while you’re grilling. The marinade that the actual raw meat is in is fine in the bag and then that bag needs to be tossed. You need to have a separate marinade if you’re going to put marinade on the meat, on the grill.”

Parrott said the danger zone for meat temperatures is between 40-140 degrees. She said letting meats get into that temperature range can lead to illness, posing a threat to those you’re cooking for.